I made up the recipe for this soup combining bits of various other lentil or lentil and bacon soup recipes and I must say I think it is pretty damn good!! Just remember to soak the lentils overnight. I put them out into a bowl of water before I leave for work and they’re ready by the time I get home. Don’t worry if you forget, it just means your soup will take a little longer to cook.
If there are any requests for any specific soup recipes or you are looking for a recipe for a soup with a specific ingredient please let me know and I will see what i can do : )
1 tablespoon olive oil
6 rashers streaky bacon, chopped
2 carrots, peeled, diced
2 courgettes, diced
2 sticks celery, diced
1 brown onion, finely chopped
400g can chopped tomatoes
2 cups vegetable stock
250g brown lentils, soaked overnight
1/2 cup flat-leaf parsley leaves, chopped
Heat oil in a large saucepan over medium-high heat. Fry the chopped bacon until the fat begins to run. Add carrots, courgettes, celery and onion. Cook, stirring occasionally, for 10 minutes or until vegetables begin to soften. Add the lentils, cook for a few more minutes until they are mixed in well. Add tomatoes and stock to pan. Cover and bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for around 45 minutes or until vegetables and lentils are soft.
Ladle soup into bowls. Sprinkle with parsley and season with freshly ground black pepper.